Greek Marinated Chicken Kabobs (Printable)
Marinated Greek chicken and vegetables skewered and grilled until juicy, served with lemon and parsley.
# What You'll Need:
→ Meat & Marinade
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/4 cup extra virgin olive oil
03 - 3 tbsp freshly squeezed lemon juice
04 - 2 tbsp plain Greek yogurt
05 - 3 cloves garlic, minced
06 - 1 tbsp red wine vinegar
07 - 2 tsp dried oregano
08 - 1 tsp dried thyme
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - Zest of 1 lemon
→ Vegetables
12 - 1 large red onion, cut into 1.5-inch chunks
13 - 1 large red bell pepper, cut into 1.5-inch pieces
14 - 1 large yellow bell pepper, cut into 1.5-inch pieces
15 - 1 medium zucchini, sliced into 1/2-inch rounds
→ To Serve
16 - Lemon wedges
17 - Fresh chopped parsley
18 - Tzatziki sauce
# How to Make It:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried oregano, dried thyme, salt, black pepper, and lemon zest until fully combined and smooth.
02 - Add the cubed chicken to the marinade and toss until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour, or up to 8 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken pieces onto skewers, alternating with red onion chunks, red bell pepper pieces, yellow bell pepper pieces, and zucchini rounds. Distribute the ingredients evenly across all skewers.
05 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
06 - Place the skewers on the grill and cook for 6 to 8 minutes per side, turning once, until the chicken is cooked through to an internal temperature of 165°F and has developed a light char on the edges.
07 - Remove the kabobs from the grill and serve immediately alongside fresh lemon wedges, a sprinkle of chopped parsley, and tzatziki sauce on the side.
# Expert Hacks:
01 -
- The Greek yogurt in the marinade tenderizes the chicken so well that even breast meat stays incredibly juicy.
- Everything cooks on one grill in under fifteen minutes, which means barely any cleanup.
02 -
- Do not rush the marination time because anything under an hour will leave the chicken tasting like it was merely introduced to the marinade rather than transformed by it.
- Cutting all vegetables and chicken to the same size ensures nothing burns while waiting for thicker pieces to cook through.
03 -
- Pat the marinated chicken pieces dry with a paper towel before grilling because excess marinade causes flare ups and prevents a good sear.
- Let the skewers rest for two minutes off the heat before serving so the juices redistribute instead of running out onto the plate.